Method

Preheat oven to 425 F.

In a large pot, cover the potatoes with 1-inch of lightly salted water. Bring to a boil. Cook potatoes just until they can be easily pierced with a fork, but aren’t overly mushy. Depending on the size of the potatoes, this will take around 15 to 25 minutes. Drain. Cool.

Brush two rimmed baking sheets lightly with olive oil.

On one baking sheet, arrange the cabbage slices. Brush the tops with olive oil. Sprinkle with salt and black pepper. Stick the cabbage in the oven to give it a head start.

Cabbage Slices
Raw Cabbage Slices
Cut the potatoes in half, width wise. Place the potatoes, cut side down, on the remaining baking sheet. Using your palm or a potato masher, press down on each potato, smashing it flat. If you like crispy potato skin, you can flip some of the smashed potatoes over. Generously brush the tops of the potatoes with olive oil. Sprinkle with salt and pepper.

Smashed Potatoes
Smashed Potatoes Before Going in the Oven
Put the potatoes in the oven with the cabbage and roast both pans until the cabbage is tender in the middle and the edges are golden brown (about 40 minutes) and the potatoes are lightly browned and crispy on the edges (about 30 minutes).

Method

After the beans have soaked overnight (6 to 8 hours), drain.

In a stove top pressure cooker (use at least a 6-quart pressure cooker, or larger), heat the olive oil over medium heat. Add the onion and garlic and saute for 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne. Saute a minute or two then add the beans, salt, cocoa powder and water.

Secure the lid on the pressure cooker. Once the pressure cooker is quietly hissing (after about 2 minutes) and the pressure indicator pin has popped up, set a timer for 10 minutes. When the valve really starts to hiss a minute or two later, turn the heat down to medium. When the 10 minute timer goes off, turn off the heat and leave the pressure cooker on the stove, letting the valve release naturally (this will take 10 to 12 minutes).

Open the lid away from you, being aware of hot steam and water that may drip off the lid.

Add the bell peppers and tomatoes. Simmer without the lid over medium-high heat for 25 minutes. Stir occasionally.